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Stuffed Baked Pork Chop

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 90 mins

Ingredients

Boneless pork chops
California black pitted olives
Yellow onions
Seasoned bread crumbs
Fresh regular mushrooms
Unsalted butter
White cooking wine
Vegetable oil
Eggs
powdered pork gravy mix
granulated black garlic
Granulated garlic

Instructions

Directions: Preheat oven to 450 degrees Stuffing Mixture: In saute pan, melt stick of butter. With food processor, mince the mushrooms, then 1 onion separately. Add to butter and start to caramelize. Add 1 Tsp. of ground black pepper and 1 Tsp. of granulated garlic. Half way thru the caramelizing, add 1/2 cup white cooking wine. Complete cooking till reduction. Add bread crumbs and mix thoroughly. In the food processor, add 1/2 cup black olives and mince. Add black olives to stuffing mixture. Let cool to room temperature then add 2 eggs and mix thoroughly. Add more bread crumbs as needed. Stuffing should be firm, yet wet. Pork Chops: In saute pan add 1/4 cup vegetable oil and 1 chopped onion. Heat oil on medium high. Brown both sides of pork chops to lock in flavor for cooking. Save drippings from oil in pan. Generously stuff each pork chop and place in a baking dish. Add drippings from pan including onions. Add 1/2 cup of white cooking wine and juice from black olive can. Sprinkle granulated garlic, black pepper and package of powdered pork gravy mix over pork chops. Cover tight with aluminum foil and bake in oven at 450 degrees for 1 hr, 30 minutes. After 20 minutes, baste with juices every 15 minutes and cover back up. The last 15 minutes of cooking, remove aluminum foil to allow to brown the meat. Remove the pork chops from oven and cover allowing the meat to rest. Gravy: Use all the drippings in the baking dish as your base for the gravy. In a medium size sauce pot, use remaining package of gravy mix as directed and add drippings from baking disk. Bring to a boil and add 1/2 cup white cooking wine then allow to reduce till sauce thickens. Puree the sauce in a glass blender or use a strainer for a less thick sauce. Serve over pork chops.

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